Barcode · 0037600668798
Smoky Bacon Parmesan Rigatoni
How we calculate the Looksee Score →
Sold in United States
Allergens & Diet
4 allergens present
Allergens are declared by the manufacturer. Diet labels are as printed on the label — not verified by Looksee.
Contains
Nutrition
Per 100 g
1 serving = 254.99999999999997g
Values from the manufacturer label, normalised per 100 g for comparison.
Tap any row for what it means and how it stacks against an adult's daily reference.
Micronutrients
Vitamins & minerals
Per 100 g. Bars show % of an adult's daily reference intake. Tap any row for details.
Additives
2 detected
Risk levels follow EFSA, FDA, and national regulators. Where rules differ by region, Looksee shows the status that applies where this product is sold. Not medical advice.
Avoid · 1
Preservative
Generally safe · 1
Preservative
Ingredients
16 items
Listed in the order they appear on the label — by weight, most first. Percentages are estimated from label order where not declared.
Tap any ingredient to learn more. Colored dots mark flagged additives.
Show raw label text
WATER, ENRICHED PASTA (SEMOLINA [WHEAT], WATER, EGG WHITES, NIACIN, FERROUS SULFATE [IRON], THIAMIN MONONITRATE, RIBOFLAVIN AND FOLIC ACID), PASTEURIZED PROCESS SWISS AND AMERICAN CHEESE (CULTURED MILK AND SKIM MILK, CREAM, SODIUM PHOSPHATE, SALT, SORBIC ACID [PRESERVATIVE], ENZYMES), MILK, BACON (CURED WITH WATER, SALT, SODIUM ERYTHORBATE, SODIUM NITRITE, MAY ALSO CONTAIN SMOKE FLAVORING, SUGAR, DEXTROSE, BROWN SUGAR, SODIUM PHOSPHATE, POTASSIUM CHLORIDE, FLAVORING), CONTAINS 2% OR LESS OF CANOLA OIL, MODIFIED CORNSTARCH (CONTAINS ERYTHORBIC ACID), PARMESAN CHEESE (PARMESAN CHEESE [PASTEURIZED PART-SKIM MILK, CHEESE CULTURES, SALT, ENZYMES], POWERED CELLULOSE TO PREVENT CAKING, SORBIC ACID TO PROTECT FLAVOR), CREAM CHEESE (PASTEURIZED MILK AND CREAM, CHEESE CULTURE, SALT, CAROB BEAN GUM), POTATO STARCH, YEAST EXTRACT, POTASSIUM CHLORIDE, SOY PROTEIN CONCENTRATE, FLAVORING, RICE FLOUR.
Data source
From Open Food Facts, licensed CC BY-SA 4.0.
Last updated May 14, 2026